Dinner

Slow-Cooker Beef Ragu Recipe

ByMariam Harutyunyan July 14, 2026July 14, 2026

Introduction

Slow-cooker beef ragu is a rich, comforting dish that transforms tender beef chuck into a flavorful sauce perfect for pasta. This recipe is hands-off, allowing the slow cooker to do the work while you enjoy a hearty meal with minimal effort.

A white bowl filled with flat, broad pasta layers at the bottom, topped with a thick mixture of dark brown meat sauce that looks rich and chunky. The pasta has a slightly yellow color with some golden brown edges, while the sauce is spread unevenly, showing some soft, moist texture. Shredded white cheese is sprinkled over the top, melting slightly into the sauce and pasta. A fork rests inside the bowl on the right side, touching the pasta. The bowl sits on a folded cloth with white and orange stripes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.2 kg beef chuck (braising/casserole) steak
1 tsp cooking (kosher) salt, plus extra to taste

½ tsp freshly cracked black pepper, plus extra to taste
3 tbsp extra-virgin olive oil

1 red or brown onion, finely diced
1 carrot, finely diced

2 celery stalks, finely diced
1 tbsp freshly grated garlic
60 g tomato paste

60 ml red wine (or 2 tbsp balsamic vinegar)
700 g passata
1 beef stock cube or 1 tsp beef stock (bouillon) powder

1 tbsp sugar (any type)
5 sprigs thyme
2 bay leaves

400 g fresh lasagne sheets, or pasta of your choice
1 tbsp extra-virgin olive oil
Freshly grated parmesan, to serve

Instructions

Step 1: Season both sides of the beef chuck with salt and pepper.
Step 2: Heat 3 tablespoons of olive oil in a large, deep, heavy-based frying pan over medium–high heat.
Step 3: Brown the beef in batches for 6–8 minutes, turning once halfway, until browned all over. Remove and set aside.

Step 4: In the same pan, add the diced onion, carrot, celery, and grated garlic. Cook, stirring, for 3–4 minutes until softened.
Step 5: Stir in the tomato paste and cook for 1–2 minutes.
Step 6: Add the red wine and cook for 2–3 minutes until most of the wine has evaporated. Turn off the heat.

Step 7: In the base of a slow-cooker, combine the passata, beef stock cube or powder, sugar, thyme sprigs, and bay leaves. Add the cooked vegetables and stir to combine.
Step 8: Transfer the browned beef to the slow-cooker, pressing it into the sauce and spooning sauce over exposed areas to submerge most of the beef.
Step 9: Cover and cook on low for 8 hours or high for 5 hours until the beef is tender and easily pulled apart with two forks. If not tender enough, continue cooking in 30-minute increments.

Step 10: Remove the thyme sprigs and bay leaves and discard. Shred the beef with two forks. The sauce will thicken as it stands. Season with salt and pepper to taste.
Step 11: Bring a large pot of salted water to a boil. Cut fresh lasagne sheets into 2.5 cm (1 inch) strips or prepare your chosen pasta according to package instructions. Cook for 60–90 seconds until al dente. Drain and drizzle with 1 tablespoon olive oil to prevent sticking.
Step 12: Stir one-quarter of the ragu through the pasta and divide among four bowls. Top with extra ragu, freshly grated parmesan, and black pepper. Enjoy!

Tips & Variations

Use balsamic vinegar instead of red wine for a sweeter, tangier depth of flavor.
Try adding mushrooms or bell peppers with the vegetables for a different twist.
Make extra and freeze leftover ragu in portions to enjoy later.

Serve over polenta or creamy mashed potatoes for variation.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if the sauce is too thick.